Delicate pineapple cake is perfect for any occasion. It is delicious and lightweight. It perfectly combines a nutty base, a delicate yoghurt layer and aromatic jelly with pineapple pieces. It refreshes perfectly and everyone likes it.
In addition, this cake is quite simple to prepare. You don't need to prepare complex cream or icing for it. And the nut base is prepared as easy as shelling pears. Every housewife can delight guests with such a cake with pineapple.
On occasion, be sure to prepare such a cake, it is incredibly tender and very tasty.
Ingredients:
Cake:
- wheat flour - 150 g
- butter - 150 g
- sugar - 100 g
- eggs - 1 pc.
- walnut - 60 g
- baking powder - 1/2 tsp l.
Filling:
- sweet yogurt without additives - 500 ml
- water - 200 ml
- gelatin - 40 g
- canned pineapples - 2 cans (565 g each)
- cranberries - for decoration
Step by step recipe
1. First, let's prepare the base for the cake.
Chop 60 g of walnuts with a knife into smaller pieces.
We take 150 g of flour and pour 0.5 tsp into it. baking powder. We mix everything.
2. Pour the flour mixture into the bowl of the chopper, add 100 g of sugar here and put 150 g of cold butter, cut into small pieces. Grind everything for a short time until smooth. You can also rub this dough with your hands.
3. Break 1 egg into this mass and add prepared nuts. Grind everything again.
4. Transfer the finished dough into a mold, the bottom of which is covered with parchment paper. We distribute the dough over the entire surface of the mold. The diameter of my mold is 21 cm.
The dough is sticky and is best spread with a silicone spatula or spoon.
5. We put the form with the dough in the oven preheated to 180 degrees. We bake for about 25-30 minutes.
Remove the baked crust from the oven and leave to cool.
6. Pour 40 g of gelatin into a bowl and pour 200 ml of water at room temperature. Mix everything and leave the gelatin to swell.
7. Remove the cooled cake from the mold and remove the parchment paper.
We add the form again. Place an acetate film on the sides of the mold.
Put the baked cooled cake on the bottom.
8. We put the swollen gelatin on a small fire. Dissolve the gelatin constantly stirring. Gelatin needs to be heated to about 50 degrees.
9. Drain half a liter of syrup from two cans of canned pineapples. Pour the heated gelatin into the syrup, stirring constantly. The syrup should be at room temperature.
10. Pour 0.5 l of sweet yoghurt without additives into a separate bowl. Before using yogurt, you need to put it out of the refrigerator for half an hour so that it warms up a little.
Gradually pour about the third part of the gelatin syrup to the yogurt. I poured 250 ml. Mix everything well with a whisk.
Instead of yogurt, you can use thick sour cream, and pour 2 tbsp into it. l. Sahara.
11. Pour the yoghurt mixture onto the prepared cake in the form. Put the cake in the refrigerator for about 30 minutes, so that the yoghurt layer grabs.
12. The yogurt has frozen, put on it two cans of canned pineapple, cut into pieces and evenly distribute it over the entire surface.
Pour the remaining pineapple syrup with gelatin on top of the pineapples. If it has frozen a little during this time, then it can be melted in the microwave or over low heat. The syrup should be slightly warm, but not hot.
13. Spread the pineapple pieces more evenly with a spoon.
On top for beauty, I put frozen cranberries, but this is not necessary.
We put everything in the refrigerator for at least 2 hours so that the cake solidifies well.
14. Remove the frozen cake from the mold and remove the acetate film.
We rearrange the cake on a dish and serve.
The pineapple cake turned out to be very tasty, light and tender. A fragrant nut base, a delicate yoghurt layer and sweet pineapple in fragrant jelly will conquer everyone with their taste and appearance. Be sure to prepare such an unusual cake, please your family and friends.
Video recipe
The recipe is taken from my culinary site. gotovimop.com